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The world’s first Pignic

Hosted by Yelp, the Pignic is ‘the world’s first micro pig picnic’. The event is set to take place at The Proud Archivist in London in May.

What to expect? Picnic with little piggies, eat delicious food and while learning all about the adorable animals.

If you’re lucky enough to be in London here are the details:
Thu 21st May – Fri 22nd May 2015, 6pm to 10pm
Sat 23rd May – Mon 25th May 2015, 2pm – 6pm
The Proud Archivist, 2-10 Hertford Road, London N1 5SH

Le Quaf’s Private Guides

Do you balk at the thought of a tour group? Do you want more than a standard set of sights to see when travelling? Yes, we thought so, that’s why we’ve created Le Quaf’s Private Guides.

Ansie du Toit and Steven Andrews have joined the LQF family and will be available exclusively to our guests for bespoke experiences of our renowned valley and beyond…

Get to know our Private Guides:

Ansie du Toit

“Having grown up in some of the most renowned national parks of South Africa (think of the dusty plains of the Kruger Park with herds of zebra stalked by majestic lions, then The Tsitsikamma Forest of the Addo Elephant Park, with its citrus scented air and monarchical elephants) a lifetime of travelling and eventually being part of creating memories of our amazing country for others was inevitable”.

“My passion to impart knowledge and memorable experiences has never dwindled”.

Steven Andrews

“I grew up in South Africa during the apartheid era, the accounts of my youth and the phenomenal changes I have witnessed over the past two decades are tales that astound and intrigue visitors and locals alike”.

Steven does naturally gravitate to more active forms of travel and thus has been extensively involved in walking and bicycle trips (making him a great bicycle mechanic!).

“I have an eagerness and selfless dedication to ensuring guests have the best experience of our beautiful country”.

The science of serviettes

“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.

Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.

“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?

There you have it folks, the science of serviettes

“I like the fact we’re not square,” says Susan Huxter while culinary manager, Eleanor Kerwan measures a bolt of fabric strung across her lap.

Susan and Eleanor are deciding on new fabric for the serviettes in The Living Room. And while it may not be an exciting new dish or cocktail, getting the small details just right it is what makes an experience for a guest holistically enjoyable.

“Nobody has a square lap,” says Susan matter-of-fact. And of course, she’s right. That’s why our serviettes are oblong, allowing for a graceful silhouette. Who needs to wear a tent while sampling our small plate menu?

What’s the next cupcake?

According to a Google trend report, the cupcake is the next cupcake. Confused? Everyone’s favourite mini cake has been the hottest dessert trend for the last decade; and trend forecasters have been waiting for the next big thing, and surprisingly, cupcakes are still top of the cake pops.

We think our sticky buns could take on the almighty cupcake, don’t you?

Confused? Everyone’s favourite mini cake has been the hottest dessert trend for the last decade; and forecasters have been waiting for the next big thing, and surprisingly, cupcakes are still top of the cake pops.

We think our sticky buns could take on the almighty cupcake, don’t you?

Vii Chen – fruit and vegetable peel inspired tableware

We discovered the work of Taiwanese designer Vii Chen and loved the look of it. And the meaning behind the concept is even more to love.

“…tangible and intangible explanations between tactility are explored through production techniques in natural materials. ’peels’, includes a series of six geometric patterned ceramic cups that retain certain memories of a palpable interactions with certain fruits and vegetable skins. Literature reviews inform the idea of ‘ceremonial and memorial touch’ to generate a symbiotic emotion between users…”

tangible and intangible

explanations between tactility are explored through production techniques in natural materials. ’peels’, includes a series

of six geometric patterned ceramic cups that retain certain memories of a palpable interactions with certain fruits and

Eating at Pitt Cue Co

Our Susan Huxter has been travelling in The Big Smoke, and she stumbled on a delicious slice of British Americana, Pitt Cue Co.

The limited menu is packed full of pig, served on metals trays in an intimate location just off London’s Carnaby Street. There are only a couple of things to order, but they have focused on doing them really well.

“They don’t take reservations and there are only 30 seats, so you have to queue,” says Susan. “The food is real, real and delicious. The night I went I had pulled pork and 25-month cured sirloin, cooked medium rare.”

Upstairs there’s also a cocktail bar with a focus on heavily-laced bourbon cocktails with bowls of pork scratchings to help soak them up.

The dark arts of hamburgery

Are you obsessed with the ultimate burger? Well, then this voyeuristic site is for you: www.pornburger.me. Recently launched, the author’s mission statement, puts his purpose across simply: “My goal? In short; pure carnal pleasure. In long; to concoct, photograph, and devour one sin-tillating burger a week, as an exercise in both my culinary and photographic passions. Lets get weird.”

The rise of the Flexitarians

Pescatarians, vegetarians, fruitarians – and finally a sensible diet, flexitarian. What is this? “Carnivores who are happy to eat only the best quality meat but those who feel equally happy with a plate of pure veg.”

Yip, that means no more meats plumped up with water and chemicals. Instead, pasture-reared pork/beef/chicken where the animal has lived a good life and the meat is so much better for it.

In its extreme, flexitarianists are vegetarians who occasionally indulge in meat.

It’s said that :’ This movement will be driven further by chefs at the top of chain intent on developing vegetable driven menus, chefs like Alexis Gauthier and his Vegetronic cuisine: non-vegetarian vegetable tasting menus with dishes such as carrots lovingly bathed in lamb juices. Could we see Vegetarians opting to take part in Meaty Fridays? One day of the week when bacon is allowed?”

Well, if you can only eat bacon one day of the week – then you had better make sure it’s the best, artisan bacon available, free of the nasties and full on the taste. Check out www.baconofthemonth.co.za

Take a look what blogger extraordinaire Matt Allison made with one of his many Bacon of the Month instalments, a delicious homemade quattro stagioni

Edible Cinema

In London or planning a trip? Then make sure to check out Edible Cinema where you ‘See the film, taste the film’.

We’re all well indoctrinated to the taste of salty popcorn followed by a slurp of soda at the movies—Edible Cinema has turned this usual fare on its head, by offering cinema buffs the ‘a unique way to experience a film through aroma, texture and taste’.

Before the movie begins each participant is supplied with a tray of numbered mystery boxes containing a bite-sized tasting menu which are said to be tailored to specific moments in the film.

For example at a screening of the 1981 classic An American Werewolf in London, there is a scene where the werewolf is about to much on some hapless tramps—the accompaniment was a “tramp’s finger” made from cola-smoked quail, complete with charcoal nail.

Ghost Food

Imagine a world without chocolate? That’s just what artists, Miriam Simun and Miriam Songster, have done with their collaborative project, Ghost Food.

According to Edible Geography: ‘From a street-parked GhostFood truck, Simun and Songster and their team of trained staff will be serving a menu of three items, each of which conjures up a future dining experience for a food whose supply is currently threatened by climate change. The three items on offer — cod, chocolate, and peanut butter — come from or are species that “may very well soon not be available to eat,” Simun explains. With the help of a wearable smell-dispensing device and an edible textural analogue, GhostFood truck customers will experience a simulation of a future phantom food.”

It’s said that the apparatus was inspired by insect physiology, as insects use their antennae to navigate the world through scent.